This post is sponsored by Silk.
I feel so fortunate to live here in Southern California where we have some of the finest produce all year long. Raspberries are always in abundance, and if you didn’t already know, they make for an irresistible ingredient in cheesecake.
While pondering what to make for my next Silk assignment, a no-bake cheesecake brimming with brightly colored raspberries and hints of vanilla seemed perfect for this time of year. This is my first time making a no-bake cheesecake and I must say I am hooked! It’s easy. It’s delicious. And, it was gone fast!
For this recipe, both fresh and/or frozen raspberries will work. I used a combination of the two, fresh for the filling and frozen for the topping. I did freeze some fresh raspberries to use for the top, but I ended up using the frozen ones because I liked the deeply colored red.
The cheesecake base is made using soaked cashews, milk, maple syrup, vanilla, lemon juice and pinch of salt. Cashews blend up creamy and smooth, making for a perfect vegan cheesecake. I used Silk’s Unsweetened Vanilla Cashew Milk, but you can use just about any of their non-dairy milks (preferably unsweetened). When adding the syrup, start with the lower amount and more to sweeten as needed. For the vanilla, I used a vanilla powder but fresh vanilla bean seeds or vanilla extract will work just as well. Once the cashews have been blended with the other ingredients, fold in the raspberries.
Line your pan with parchment paper, or cling wrap, press the almond & date crust into the bottom of the pan. Fill with raspberry cashew filling, and place in the freezer for at least 6 hours to overnight. If using the optional toppings, you can decide whether or not you want to add them to your cheesecake before or after freezing. I topped mine after freezing, but both ways work just as good so choose your preference depending on the circumstances. The more raspberries on top, the merrier it will be!
It’s simple, wholesome, and makes for a very pretty presentation. It’s my kind of wonderful!
I do hope you enjoy this raspberry + vanilla cheesecake as much as I have. ❤️Print
NO-BAKE RASPBERRY + VANILLA CHEESECAKE
Simple, summery and brimming with raspberries inside and out! It’s my kind of wonderful.
- 1 cup almonds, raw or toasted (old fashioned oats would be ok too)
- 1 cup medjool dates (about 10), pitted and chopped
- pinch of mineral salt
- 3 cups raw cashews, soaked for 2 – 3 hours and drained
- 1/3 cup Silk Unsweetened Vanilla Cashew Milk
- 1/3 – 1/2 cup pure maple syrup
- 1 heaping teaspoon vanilla powder or 1 teaspoon vanilla extract
- pinch mineral salt
- 2 cups frozen or fresh raspberries
- shaved dark chocolate or cacao nibs
- 1 – 2 cups frozen or fresh raspberries
Crust: Place almonds, dates and salt in a food processor/blender, and blend until course. Line a round 8×8 or 9×9 pan or spring-foam pan with parchment paper or cling wrap. Add the nut crust to the pan and gently press against the bottom and around the corners, filling in as evenly as possible.
Rinse food processor/blender and begin the filling.
Filling: Place the drained cashews, milk, maple syrup, vanilla and salt back in the food processor/blender, blend until smooth scraping down the sides as needed. Be patient and let the machine run a few minutes extra to be sure it’s smooth. Add the raspberries to the filling and fold in by hand using a spatula. Add the mixture to the prepared pan, making sure to spread evenly filling in the entire pan. Gently tap pan on a flat, hard surface to remove air bubbles. Top with optional toppings (you can also add toppings after it’s been frozen).
Freeze: Place in freezer for at least 6 hours to overnight.
Serve: Before serving, pull cake from pan and remove the parchment paper/cling wrap. Let set 5 – 10 minutes before slicing. Enjoy this easy, vegan cheesecake! It’s quite addicting. :)
Keep leftovers in the refrigerator.
Serves 8 – 12
If you’d like to cut down on the nuts, try using old-fashioned oats in place of the almonds when making the crust.
Vary up the crust by adding 2 tablespoons of cacao powder for a chocolate version. Alternately, add in 1/4 cup shredded coconut for a coconut flavor. And, if you feel like making it supreme, add both the cacao and coconut when making the crust for maximum flavor!